Step 11 of making semi-cooked cheese tart. Make the tart crust first. Because it is a semi-cooked cheese tower, the tower liquid is relatively complicated, so I used a basic tart crust.

Step 22 of making semi-cooked cheese tart. Mix softened butter and powdered sugar and beat, add eggs and stir evenly. Add low-gluten flour, milk powder, and salt, mix well, and knead into a dough. Relax for 15 minutes.

Step 33 of making semi-cooked cheese tart. Divide the dough into 25g pieces. Below we can use two methods to make the tart shell.

Step 44 of making semi-cooked cheese tart. The first method: Place the small dough in the tart mold and flatten it with your hands, and press it into shape according to the shape of the tart mold to become the tart crust.

Step 55 of making semi-cooked cheese tart. The second method: Place a small piece of dough on a piece of plastic wrap or a plastic bag, and cover it with a piece of plastic wrap or plastic bag. Flatten the dough with your hands and roll it out with a rolling pin until it is a little larger than the tart mold.

Step 66 of making semi-cooked cheese tart. Uncover the plastic wrap or bag, take out the dough and place it in the tart mold.

Step 77 of making semi-cooked cheese tart. Shape the tart crust by hand. (I personally like the second method, you can add a small edge, and the tart crust will be beautiful after shaping.)

Step 88 of making semi-cooked cheese tart. This recipe is enough to make a dozen, 12 pieces.

Step 99 of making semi-cooked cheese tart. Prick some small holes in the tart shell with a fork.

Step 1010 of making semi-cooked cheese tart. You can also cut the baking paper into small pieces and put heavy baking stones on it to prevent deformation during baking.

Steps for making semi-cooked cheese tart 1111. Place in an oven preheated to 160°C over upper and lower heat, and bake for 10 to 15 minutes.

Step 1212 of how to make semi-cooked cheese tart. Remove the heavy stones. If there is any unsatisfactory effect, tidy up the tart shell before it is completely hard. Set when cool.

Step 1313 of making the semi-cooked cheese tower. Because the heavy stone is pressed with oil paper, there may be some lines, but it doesn’t matter, you won’t be able to see it after the tower liquid is put in. You can make more at one time, freeze it, and take it out when you need it, which is easier and more convenient.

Step 1414 of making the semi-cooked cheese tower. Now make the liquid for the semi-cooked cheese tower. Mix softened cream cheese with milk and whipping cream. If the cream cheese has been frozen for storage, be sure to place the basin with the tart liquid in hot water and stir evenly with a whisk. This step is very important whether the tower liquid has a smooth taste. Add sugar, rum, and lemon juice and continue stirring with a whisk. If you work hard, your arms will be sore. If you like a stronger taste, you can add cheese powder to increase the taste.

Step 1515 of making semi-cooked cheese tower. Stir until all the ingredients are evenly mixed. The tower liquid has no particles and becomes thick and smooth. There will be lines when the egg beater is stirred, and then they will disappear quickly. Our semi-cooked cheese The tower liquid is fine.

Recipe for semi-cooked cheese tower 1616. Put the tower liquid in a piping bag.

Step 1717 of making semi-cooked cheese tart. Squeeze them into the cool tart shell one by one, and put it in the refrigerator to freeze. The amount of liquid in this tower is exactly the amount of a dozen egg tarts, so there is no excess. Then put it in the refrigerator to freeze, mainly to allow the surface to condense and be able to withstand brushing with egg liquid. I froze for an hour and a half.

How to make semi-cooked cheese tower 1818. Add an appropriate amount of water to the egg yolk and brush it on the liquid part of the tower.

Recipe for semi-cooked cheese tower 1919. Brush twice. To prevent the sides of the tart from becoming burnt when baked at high temperatures, brush them with a layer of water.

How to make semi-cooked cheese tart in 2020. Preheat the oven to 230°C, put the semi-cooked cheese tart embryo in the middle and upper layer, change to high heat only, and bake for 10 minutes. If 220℃, no more than 13 minutes. Pay attention to adjusting the direction of the baking pan during the time to prevent the fire from being colored on one side and not on the other. My oven is a bit off and looks like it needs an update.

How to make semi-cooked cheese tower step 2121. Cut one and see if it can still drip.